Chao Doya (Stir-Fried Soybean Sprouts With Pork)

Ingredients

• 8 ounces ground lean pork
• 1 teaspoon rice wine or dry Sherry
• 3 teaspoons light soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon cornstarch
• 1 ½ pounds soybean sprouts or mung-bean sprouts
• 2 tablespoons, plus 1 teaspoon, peanut oil
• 2 thin, quarter-sized slices peeled fresh ginger, crushed
• 1 teaspoon shrimp paste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    370 calories; 23 grams fat; 4 grams saturated fat; 7 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 34 grams protein; 35 milligrams cholesterol; 277 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings as part of a Chinese meal, or two as a single dish

Preparation

1. Chop the pork into small coarse bits. In a small bowl, combine it with the rice wine, 1 teaspoon of the soy sauce, sesame oil and cornstarch.
2. Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well.
3. Heat a wok or large saute pan until it is hot. Add 2 tablespoons of the oil and the ginger pieces. When the ginger has browned, remove it with a slotted spoon. Put in the pork and stir-fry for 2 minutes. Remove the pork with a slotted spoon.
4. Reheat the wok and add the remaining oil. When the oil is very hot, add the shrimp paste and stir-fry it for 10 seconds. Then add the sprouts and the remaining 2 teaspoons of soy sauce. Continue to stir-fry for 4 minutes. Return the pork to the wok and mix very well with the sauce, continuously stir-frying for another minute. Give the mixture several good stirs, turn onto a platter and serve.

20 minutes